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Friday, May 8, 2009

These days there are so many type of popiah skin (spring roll) available in the market. In Chinese or Asian cuisine,spring rolls come in a number of varieties. They can generally be divided into fried and non-fried varieties.Fried spring rolls are generally smaller and crispier. They can be sweet or savory; the latter are typically prepared with meat or vegetables. This version is fully wrapped before being pan fried or deep fried. Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients .Popiah 薄餅: Let's me excerpt from Wikipedia:Popiah (Poh Piah) is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia.A popiah "skin" is a soft, thin paper-like crepe or pancake made from wheatflour which is eaten in accompaniment with a sweet sauce (often a bean sauce, a blended soy sauce or hoisin sauce or a shrimp paste sauce (hae-ko, POJ: hê-ko), and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette. Other common variations of popiah include include pork (lightly seasoned and stir-fried), shrimp or crab meat. As a fresh spring roll, the popiah skin itself is not fried.In US we used Lumpai as the spring roll wrapper for wet popiah.It's sold in Asian market at frozen section.Lumpai Basah,literally means "wet spring roll" which means spring roll without frying. I recalled yesteryear in my younger years,my grandmother love making popiah for us over the weekend . So I grown up understand that popiah Malaysia style is a Nyonya snack.I miss this snack very much. I found some lumpai skin in Asian market and now I present you with my simple homemade wet popiah.

Method:1:Heat skillet fry sliced Chinese sausage until lightly brown,then dish out ,set aside.Use the same skillet to fry omelet,use the dripping from Chinese sausage,dish out and set aside to cool down before shredded.

For filling:1:Heat skillet at medium heat,add in oil,then chopped garlic.Stir-fry garlic until lightly brown,then add in shredded pork ,shrimp and divided half seasoning.Fry for 1-2 minutes,then dish out to a small bowl,set aside.2:Use the same skillet fry jicima until soft and almost dry,then add in seasoning.Dish out and set aside.

To Make Popiah:

1:Place 1 piece of popiah skin on a board or plate,brush 1 tbsp tim-cheong and 1 tsp chili sauce on the skin,then take 1/2 piece lettuce leaf and put on the brush popiah skin.2:Dish 1 tbsp filling or more onto the lettuce leaf,then add some shredded eggs,Chinese sausage and fried shallot on top of the filling.3:Roll up tightly,fold both end, cut into pieces and serve. Malaysia Taucu-Sweet Beans Sauce steamed warm Lumpai skin

Lumpai skin with taucu-spread from the middle

then spread some chili sauce over taucu

fried sliced Chinese sausage

stir-fry jicima(sengkung)

stir-fry pork and shrimp Romania lettuce

all ingredients on the lumpai ready to wrap

_________________________________

Note:

Iceberg lettuce is ideal for wrapping. You can add in fried bean curd and bean sprout for this type of popiah if available. Remove lumpai one at a time from plastic wrap when wrapping.If heat up using microwave ,( 20 second) wrap with wet paper towel to retained the moist.Lumpai skin dry up pretty quick and will crack when roll up or wrap tightly.

11
comments
:

OMG, Lesley, your popiah looks so good and authentic, man...I've seen this lumpai wrappers in the Philippines frozen food aisle in the Asian supermarkets here..Do you think it's the same type you are using? Thank you very much for the recipe...

That looks amazing! I desperately need to know which brand of popiah skin u used...most types come frozen and are for deep-frying. I do miss popiah terribly..would be so good to have as weather is warming up.

Chris:The wrapper skin named LUMPAI not spring roll or Moo shu skin.Lumpai is the right popiah skin for this type of popiah..Spring roll is for deep fried and Moo shu wrapper is for Peking duck or MS Pork wrapper that chinese take out used.If you can't find it there,maybe when you come to NYC this summer,you can find it here in Asian store.

tigerfish:Yes,it's come in frozen form.I found Lumpai skin at Hong Kong supermarket in NYC..I guess Hong Kong supermarket in LA do sell this wrapper..if not you can always suggest to the manager to get Asian stuff..hope this help..Are you coming back to Cali soon?

I found out I still have a large bag of dried whole pepper from my mom when I was preparing food for my BBQ party 2 weeks ago.Actually I req...

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.

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